Name: Grilled Fish Po Boy with Spicy Slaw
Ingredients: 5 fish fillets mahi mahi, swordfish, or salmon all work well; 16 ounces coleslaw mix; 5 tablespoons F. Oliver’s Creamy Coconut Balsamic, divided; ⅓ cup F. Oliver’s Fresh Pressed Persian Lime Extra Virgin Olive Oil (EVOO); 1 teaspoon F. Oliver’s Firehouse Salt Blend; 3 tablespoons mayonnaise; 2 teaspoons cilantro, chopped; 1 large baguette; 1 tomato, sliced; salt and pepper

Grilled Fish Po Boy with Spicy Slaw

A great summer recipe. Are you tired of burgers and dogs? This recipe is twice and good and just as easy.

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Course: Main Course

Cuisine: American

Keyword: Fish, Po Boy, Slaw

Main Ingredient: Fish

Preparation: Grill and BBQ

Servings:

Ingredients

5 fish fillets mahi mahi, swordfish, or salmon all work well
16 ounces coleslaw mix
5 tablespoons F. Oliver’s Creamy Coconut Balsamic, divided
⅓ cup F. Oliver’s Fresh Pressed Persian Lime Extra Virgin Olive Oil (EVOO)
1 teaspoon F. Oliver’s Firehouse Salt Blend
3 tablespoons mayonnaise
2 teaspoons cilantro, chopped
1 large baguette
1 tomato, sliced
salt and pepper

Instructions

Combine 3 tablespoons balsamic and EVOO in bowl and whisk to emulsify.
Place fillets in a shallow glass dish or resealable plastic bag. Pour marinade over the fish and turn fillets to coat. Let marinate for 1 hour, turning occasionally.
Heat grill on high heat.
While the grill is heating, combine coleslaw mix, mayonnaise, 2 tablespoons balsamic, cilantro, and salt blend in a bowl. Set aside.
Cut baguettes into 5 portions and slice each horizontally. Remove fillets from marinade and season on both sides with salt and pepper.
Grill fish to desired doneness. Serve on baguette with spicy slaw and sliced tomatoes.

Grilled Fish Po Boy with Spicy Slaw